ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Four-Flavor Dumplings

Yield 32 appetizers (serving size: 1 dumpling)
Gyoza (ghe-O-za) skins are round wrappers available at Oriental food stores. Won ton wrappers cut into circles can be substituted.


  • 1 cup boiling water
  • 1/2 ounce dried shiitake mushrooms
  • 1/4 pound ground chicken or turkey
  • 1/4 cup thawed, drained, and squeezed dry frozen chopped spinach
  • 1/4 cup minced green onions
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons dry sherry
  • 1 1/2 teaspoons oyster sauce
  • 1/2 teaspoon dark sesame oil
  • 1/8 teaspoon salt
  • 32 (3-inch) gyoza skins
  • 1/3 cup frozen tiny green peas, thawed
  • 1/4 cup finely diced carrot
  • 8 medium shrimp, peeled and quartered
  • 2 teaspoons cornstarch
  • Steamed green cabbage leaves

Nutrition Information

  • calories 31
  • caloriesfromfat 12 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.2 g
  • carbohydrate 4.5 g
  • fiber 0.2 g
  • cholesterol 8 mg
  • iron 0.4 mg
  • sodium 63 mg
  • calcium 10 mg

How to Make It

  1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.

  2. Combine chicken and next 7 ingredients (chicken through salt) in a large bowl; add 3 tablespoons minced mushrooms (set remaining mushrooms aside), and stir well. Set chicken mixture aside.

  3. Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), moisten 4 equally spaced points around edge of skin with water. Spoon about 1 teaspoon chicken mixture into center of each circle. Bring 4 moistened points over filling to center, pressing fingers together. Push fingers toward center of circle to form 4 pockets (if pockets do not open enough for chicken mixture to be visible, use the tip of a knife to separate the dough and open pockets). Working with 1 dumpling at a time, fill first pocket with minced mushrooms, second pocket with peas, third pocket with carrot, and fourth pocket with 1 piece of shrimp. Place filled dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch; cover loosely with a towel to keep from drying out.

  4. Line a bamboo steamer with steamed cabbage leaves. Place filled dumplings 1/2 inch apart in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam dumplings 10 minutes; remove dumplings from steamer. Serve dumplings with dipping sauces.